If you made broth using various meat pieces following my recipe, you would have some cooked meat and vegetables you can use to make savoury filling for pierogi. See the recipe for pierogi dough.
This filling can also be used for savoury crepes, or wrapped in filo pastry and baked to make Polish paszteciki (small filled pastries).
Recipe
Ingredients
| ~750 g | Meat from making broth. Also include carrots, celery sticks, (discard onion, peppercorns, allspice, bay leaves and, optionally, leaks) |
| 1-2 | Onions, chopped |
| to taste | Hot red pepper, black ground pepper, salt |
| 2 tbsp | Vegetable oil |
| Broth, to adjust consistency |
Directions
- It is best to allow the broth to cool before taking out the meat and vegetables. This keeps them moist and juicy.
- Separate meat from bones. You can include chicken skin and soft fatty pieces (optional).
- In a food processor at low speed, or by hand, chop the onions.
- In a skillet heat the oil and add the chopped onions. Fry until golden.
- Add meat and vegetables into the same food processor. Add hot red pepper, black ground pepper, and salt to taste. Process the contents first on pulse then on increasing speed until completely ground. If the mixture is too coarse or does not become smoothly moving, add some broth and continue blending.
- Transfer the food processor contents into the skillet with fried onion. Continue frying until thoroughly heated throughout1. Check for seasoning and add more if needed.
- You can store the filling in the fridge for a few days or freeze for longer storage. If frozen, thaw and reheat in a skillet before use2.
- Use as a filling for crêpes, pierogi, or filo pastries.
- To speed up the frying you can pre-heat the ground meat in the microwave. ↩︎
- If destined for pierogi, you can freeze the filling in an ice-cube tray for small ice cubes, then use individual pieces as measured pieces of filling. I often cut the frozen pieces in half for small pierogi, and use whole pieces for large ones. ↩︎